Chicken or Turkey Enchiladas
Transform your dinner table with these irresistible Chicken or Turkey Enchiladas, the perfect fusion of bold Mexican flavors and hearty comfort food. This recipe features tender, shredded chicken or turkey combined with creamy sour cream, zesty green chilies, and aromatic spices like cumin and garlic powder, all wrapped in warm tortillas. Smothered in rich enchilada sauce and a gooey blend of cheddar and Monterey Jack cheeses, these enchiladas are baked to golden, bubbly perfection. Ready in under an hour, this versatile dish is ideal for weeknight dinners or casual gatherings. Serve with a dollop of sour cream, a sprinkle of fresh cilantro, and your favorite toppings for a crowd-pleasing meal that’s bursting with flavor. Keywords: chicken enchiladas, turkey enchiladas, Mexican-inspired dinner, easy enchilada recipe, baked enchiladas.
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Recipe Information
Ingredients
- 3 cups cooked and shredded chicken or turkey
- 8 pieces flour or corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sour cream
- 1 4-ounce can diced green chilies
- 0.25 cup chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken or turkey, sour cream, diced green chilies, chopped cilantro, ground cumin, garlic powder, and onion powder. Mix until all ingredients are well blended.
Grease a 9x13-inch baking dish with the vegetable oil.
Spread 1/2 cup of enchilada sauce evenly on the bottom of the baking dish.
Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
Place about 1/3 cup of the chicken or turkey filling in the center of each tortilla. Sprinkle a small amount of the shredded cheddar cheese on top of the filling, then roll the tortilla tightly.
Arrange the rolled tortillas seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining shredded cheddar cheese and all of the Monterey Jack cheese evenly over the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for a few minutes before serving.
Serve warm with additional sour cream, chopped cilantro, or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
4208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 7993 mg | 348% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 29.9 g | ||
| Protein | 342.8 g | 686% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3141 mg | 242% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3564 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
